Executive Chef

Description Job Overview Must be able to work all shifts. Purpose Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance. Value System Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best. We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer. The resulting creation of wealth will grow opportunities for all. Duties and Responsibilities Strategic Leadership: Develop and execute a strategic vision for the food service department, aligning it with the casino's overall objectives and goals. Team Management: Recruit, train, mentor, and manage a diverse team of chefs, managers, kitchen staff, servers, and support personnel. Foster a positive and collaborative work environment. Menu Development: Collaborate with chefs and front-of-house teams to design innovative and appealing menus that cater to a wide range of tastes and preferences. Quality Control: Ensure consistency and quality in all food and beverage offerings and implement quality control measures to maintain high standards. Cost Management: Monitor and control food and beverage costs, labor expenses, and operational budgets to maximize profitability while maintaining quality. Regulatory Compliance: Ensure compliance with all local health and safety regulations, food safety standards, and liquor licensing requirements. Guest Satisfaction: Focus on guest satisfaction by monitoring feedback, addressing concerns, and continuously improving food service operations. Supplier Relationships: Establish and maintain relationships with suppliers, negotiate contracts, and ensure timely and cost-effective procurement of food and beverages. Innovation: Stay updated with industry trends, implement new technologies, and introduce innovative concepts to enhance the food service offerings. Reporting: Provide regular reports and updates to senior management on the performance of the food service department, including financial performance, customer feedback, and operational metrics. Other duties and responsibilities as assigned. Job Requirements (please ensure you meet the listed requirements prior to applying) High School diploma or GED– required Bachelor’s Degree in Related Field AND three (3) years’ experience in a Management position– require o OR Seven (7) years’ experience in a Management position– required o OR Five (5) years’ experience in a Management position with Wind Creek Hospitality– required Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field (master’s degree preferred) – required Five (5) years of progressive experience in food and beverage management, with at least (3) years in a senior leadership role within a high-volume, fine-dining establishment, preferably in the casino or hospitality industry– required Must successfully complete Responsible Vendor Alcoholic Beverage Service, and BASSET training– required Must successfully complete ServSafe Sanitation training– required Must successfully complete ServeSafe Training and pass ServeSafe Certification test– required Strong knowledge of culinary techniques, food safety, and sanitation standards. Exceptional leadership, communication, and interpersonal skills. Proven ability to manage budgets and financial performance. Creative thinker with a passion for food and a dedication to delivering exceptional guest experiences. Proficiency in computer applications, including point-of-sale systems and inventory management software. Willing to work odd and irregular hours including nights, weekends, and holidays Willing to travel and participate in training as recommended or required Must have a Gaming License (or the ability to obtain and maintain a license) pursuant to Tribal Gaming Commission. NATIVE AMERICAN INDIAN PREFERENCE IN HIRING POLICY SHALL BE ADHERED TO AT ALL TIMES #J-18808-Ljbffr Wind Creek Wetumpka